Cream Caramels

From Lynnie Ley

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1 cup real butter (2 sticks)
2 1/4 cups light brown sugar
dash salt
1 cup light corn syrup
15 oz sweetened condensed milk
1 tsp vanilla


  1. Melt butter in a 3 quart pan; add salt, brown sugar and stir.
  2. Gradually add sweetened condensed milk and corn syrup.
  3. Stir constantly until it reaches 245 on a candy thermometer.
  4. Remove from heat, stir in vanilla and pour into a well buttered 9x9 pan.
  5. When cool, cut into squares and wrap in waxed paper.